Baking

Classic Chocolate Chip Cookies

18-20 cookies • 20 min prep • 8-10 min bake

A classic chocolate chip cookie, with a hint of almond and a blend of dark and semi-sweet chocolate. Designed to be portioned, frozen, and baked on demand.

Ingredients

12 items

227 gsalted butter(softened)

205 ggranulated sugar

205 glight brown sugar(packed)

1.5 tsppure vanilla extract

0.5 tspalmond extract

2 largeeggs

360 gall-purpose flour

1 tspbaking soda

0.5 tspbaking powder

1 tspsea salt

200 gdark chocolate chips(7 oz)

140 gsemi-sweet chocolate chips(5 oz)

Method

9 steps

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.

In a stand mixer, cream the butter and both sugars until light and fluffy. Do not overbeat, but ensure no large sugar grains remain.

Add the vanilla and almond extracts, then beat in the eggs one at a time for about 1 minute until the mixture is light and aerated.

Mix in the dry ingredients on low speed until just barely combined. Finish the last few folds by hand to avoid toughening the dough.

Fold in the chocolate chips until evenly distributed.

Portion the dough into 60g balls. For the best texture, freeze the dough balls on a tray until solid, then transfer to a freezer bag for storage.

When ready to bake, preheat your oven to 375°F (190°C). Arrange up to 8 dough balls on a parchment-lined sheet.

Bake for 8-10 minutes (add 1-2 minutes if baking from frozen). Remove when the edges are just golden; the centers should still look soft.

Cool on the pan for 5-10 minutes to set before moving to a wire rack.

Notes

Adding the extracts before the eggs allows the fat in the butter to better trap and carry the aromatics. Baking from frozen also controls the spread, resulting in a thicker cookie with a chewier center.